Belgrove whisky is a unique and artisanal spirit that is crafted with meticulous care and attention to detail. The process begins with the cultivation of rye on the distillery's own farm in Tasmania, Australia. This farm-to-bottle approach sets Belgrove apart from other distilleries in the country.
1. Growing Rye: The journey of Belgrove whisky starts with the cultivation of rye grain. Rye is a hardy and versatile crop that thrives in Tasmania's cool climate. The distillery carefully tends to the rye fields, ensuring that the grain is of the highest quality and free from any chemicals or pesticides. This commitment to organic farming practices contributes to the exceptional flavor profile of Belgrove whisky.
2. Malting: Once the rye is harvested, it goes through the malting process. Malting involves soaking the grain in water to trigger germination, then drying it in a kiln to halt the germination process. At Belgrove, the malting is done on-site using traditional methods, allowing for complete control over the flavor development of the rye.
3. Milling: After malting, the rye grain is milled to break it down into a coarse flour known as grist. This grist is then ready for mashing.
4. Mashing: Mashing is the process of combining the grist with hot water to extract the sugars from the rye. Belgrove uses a custom-built mash tun, where the grist and water are mixed and allowed to steep for several hours. This enzymatic process converts the starches in the rye into fermentable sugars.
5. Fermentation: The sugary liquid, known as the mash, is transferred to fermentation vessels, where yeast is added. Belgrove uses a specially selected yeast strain that contributes to the unique flavor profile of their whisky. The fermentation process typically takes several days, allowing the yeast to convert the sugars into alcohol.
6. Distillation: Once fermentation is complete, the liquid is ready for distillation. Belgrove employs a traditional copper pot still for this crucial step. The liquid is heated, and the alcohol vapor rises through the still's neck and condenses, resulting in a high-quality spirit. The distillation process is carefully monitored to capture the desired flavors and aromas.
7. Maturation: After distillation, the whisky is transferred to oak casks for maturation. Belgrove uses a variety of cask types, including ex-bourbon, ex-sherry, and virgin oak. The whisky is left to mature for a minimum of two years, although some expressions are aged for much longer. During maturation, the whisky interacts with the wood, gaining complexity and developing unique flavors.
8. Bottling: Once the whisky has reached its desired maturity, it is carefully selected, blended (if necessary), and then bottled on-site at Belgrove distillery. Each bottle is individually labeled and sealed, representing the culmination of years of hard work and craftsmanship.
It is worth noting that Belgrove whisky production is a small-scale operation, with a focus on quality rather than quantity. The hands-on approach of the distillery's founder, Peter Bignell, ensures that every step of the process is carefully managed and executed. This attention to detail results in a truly exceptional whisky that showcases the unique character of Tasmanian rye.
Personal experience: As a sommelier and brewer, I have had the pleasure of tasting Belgrove whisky on several occasions. The craftsmanship and commitment to quality are evident in every sip. The rye-forward flavor profile is distinct and captivating, with notes of spice, caramel, and subtle fruitiness. The use of locally grown and malted rye adds a depth and complexity that sets Belgrove apart from other whiskies. It is truly a testament to the skill and passion of the distillery team.